Reviewed: Feb. 7, 2008

This was so delicious!! I made it without the bacon, to save some fat from the recipe and because I don't eat meat, and the flavor was still wonderful! I also added a few shrimp that i had that needed to be used up and they were a wonderful surprise while i was eating this soup! I made an entire crock-pot full of this, and my family ate it within two days!!!

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Reviewer:

JessicaG

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 8, 2007

Maybe a little too hot. Reduce ground Pepper

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Reviewer:

Tmal

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Reviewed: Oct. 12, 2005

I made this last night and I think it turned out great. There are some changes, however, that I made. First,I would saute the celery by itself for about 4 minutes before adding any other vegetables to the pot(this would ensure that it wouldn't be still crunchy at the end of simmering). I would not add the bacon; cut the 1/4 tsp of white pepper to 1/8th tsp; instead of 5 drops of hot sauce, only add 3, and before simmering for 20 minutes, add 1 1/4 cup of hot water, to make it more of a soup/chowder consistency. Without adding the water, it would have been way to thick and chuncky for me. Overall, my whole family was impressed. Thank you Allana for a nice recipe.

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Reviewer:

SWEETIE79

Cooking Level: Expert

Home Town: Avenel, New Jersey, USA

Living In: Lakewood, New Jersey, USA

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Reviewed: Nov. 29, 2003

Alot of work chopping all the ingredients and all the spices, but well worth it. Like a good chili, it tastes best the next day when all the flavors have blended together. I used fresh already shucked clams that I bought from a chinese market, so the clams were plentiful and flavorful, not rubbery. Left out the shrimp since I'm allergic, but probably would taste great.

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